Chicken Broccoli Manicotti Gratin Recipes

CHICKEN BROCCOLI MANICOTTI

Steps:

• Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.

SHORTCUT CHICKEN MANICOTTI RECIPE

Steps:

• Heat oven to 400ºF.
• Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
• Spread 1/3 of the VELVEETA mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Stuff pasta shells with chicken; place in baking dish.
• Stir broccoli into remaining soup mixture; spoon over pasta shells. Sprinkle with Parmesan; cover.
• Bake 45 to 50 min. or until pasta is tender and chicken is done.

CHICKEN ALFREDO STUFFED MANICOTTI

Steps:

• Bring chicken stock to a boil in a saucepan. Add chicken breasts. Cook until chicken can be easily pulled apart with a fork, about 30 minutes. Drain and cool until easily handled. Shred using 2 forks.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until still firm to the bite, about 7 minutes. Drain.
• Mix shredded chicken, 2 cups mozzarella cheese, cream cheese, mushrooms, green onions, and garlic together in a bowl. Pour in enough Alfredo sauce until filling has a thick and creamy consistency.
• Spoon chicken filling into a piping bag, reserving about 1/2 cup of the filling in the bowl. Pipe filling into manicotti.
• Mix remaining Alfredo sauce with reserved chicken filling in the bowl.
• Arrange stuffed manicotti in a baking dish. Cover evenly with Alfredo sauce mixture until there are no dry spots. Sprinkle remaining 1 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 50 minutes. Remove aluminum foil and continue baking until cheese starts to brown, about 10 minutes.

CREAMY CHICKEN MANICOTTI

Steps:

• Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.
• For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.
• For filling, in a medium bowl combine Grilled & Ready® Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.
• Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer. Pour the remaining sauce over the manicotti. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
• Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

CHICKEN AND BROCCOLI AU GRATIN

Steps:

• Preheat oven to 450F.
• Cut chicken into bite sized pieces, season chicken with a pinch of salt and pepper.
• Heat olive oil in a medium skillet on medium heat.
• Cook chicken, flipping a few times until done. Chicken should take about 10-15 minutes to cook.
• Cut broccoli into florets.
• Bring a medium sauce pan of water to a boil and toss in broccoli. Cook for 2 minutes and removed with a slotted spoon.
• Lay broccoli on a paper towel to drain.
• Pour out the water and carefully wipe the inside of the pan dry. In the medium sauce pan, melt the butter and then whisk in the flour. Whisk for 2-3 minutes or until the flour browns.
• Whisk in the milk, salt, pepper, garlic powder and ground mustard. - Taste test and add more seasoning if needed. Whisk for a few minutes until sauce thickens.
• Pour the cooked chicken and broccoli into a 2 quart baking dish.
• Sprinkle top with 1 cup cheese.
• Pour sauce all over the top.
• Top with 1 cup cheese.
• Sprinkle crushed Harvest Snaps CAESAR Snapea Crisps all over the top.
• Bake for 20 minutes.

BROCCOLI AND CHEESE MANICOTTI

Steps:

• Thinly slice mushrooms and tomatoes. Chop onion.
• In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion until tender and lightly browned. Remove onion to large bowl; stir in 1 1/2 packages broccoli with ricotta cheese, mozzarella cheese, Parmesan cheese, ground black pepper, and 1 1/4 teaspoons salt; set aside.
• Prepare manicotti shells as label directs, using 1 teaspoon salt in water; drain. Rinse cooked manicotti shells immediately with running warm water to stop the cooking; drain again.
• Meanwhile, preheat oven to 375 degrees F. In same skillet over high heat, in 1 more tablespoon hot salad oil, cook mushrooms until tender; stir in marinara sauce, remaining chopped broccoli, and 3/4 cup water; heat through.
• Using large decorating bag without tube, or using spoon, fill manicotti shells with ricotta mixture. Reserve 1 cup tomato sauce. Spoon remaining tomato sauce into 13" by 9" glass baking dish. Arrange filled manicotti shells in sauce in 1 layer. Tuck tomato slices among manicotti. Spoon reserved tomato sauce over manicotti.
• Cover dish with foil and bake 25 to 30 minutes until mixture is hot and bubbly. Let stand 10 minutes for easier serving.

CHICKEN BROCCOLI MANICOTTI GRATIN

Steps:

• Preheat oven to 350 degrees.
• Combine 1c. cheese, chicken, broccoli, bread crumbs, and egg. Mixing well.
• Fill pasta shells and set aside.
• Mix soup and milk together.
• Cover bottom of 9x13 baking pan with 1/2 the soup mix.
• Place stuffed pasta in a single layer on the soup mix.
• Pour the rest of the soup mix on top of the pasta.
• Cover with foil and bake for 25-30 minutes until bubbly.
• Uncover, sprinkle with the remaining 1c. shredded cheese and bake uncovered for an additional 5-7 minutes.

CHICKEN BROCCOLI MANICOTTI

Steps:

• Preheat oven 400 degrees.
• Mix soup, water, and velveeta.
• Micowave to melt.
• Pour 1/2 soup mixture on bottom of 13x9 dish.
• Add broccoli to remaining soup mixture.
• Stuff manicotti with chicken.
• Pour remaining soup on top.
• Sprinkle with parmesan cheese.
• Cover with foil.
• Bake 40 - 50 minutes.